Stabilized Whipped Cream Recipe
This recipe for Stabilised Whipped Cream ensures your whipped topping holds its shape longer by using gelatin as a stabilizing agent. Perfect for decorating cakes and desserts where you need the cream to stay firm without melting or weeping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus chilling time
- Yield: About 1 cup of stabilized whipped cream 1x
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: Universal
- Diet: Vegetarian
Ingredients
Scale
Cream
- 1 cup heavy cream (cold)
Sweetener
- 2 tablespoons granulated sugar
Stabilizer
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons cold water
Instructions
- Prepare Gelatin: Sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 5 minutes until it becomes spongy.
- Dissolve Gelatin: Gently warm the bloomed gelatin in the microwave or over a double boiler until fully dissolved. Allow it to cool slightly but don’t let it set.
- Whip Cream: In a chilled mixing bowl, whip the cold heavy cream and sugar on medium-high speed until soft peaks form.
- Incorporate Gelatin: With the mixer running on low speed, slowly pour the dissolved gelatin into the whipped cream.
- Whip to Stiff Peaks: Continue whipping until stiff peaks form, ensuring the gelatin is fully incorporated.
- Chill: Use immediately or refrigerate for at least 1 hour to allow the stabilized whipped cream to set firmly before decorating or serving.
Notes
- Ensure the cream is very cold before whipping for best volume.
- Do not add hot gelatin directly into the cream; it should be warm but not hot to prevent melting the cream.
- The stabilized whipped cream can hold its shape for up to 24 hours refrigerated.
- This method works well for frosting cakes or piping decorations that need to last.
Keywords: stabilized whipped cream, gelatin whipped cream, whipped cream recipe, dessert topping, cream frosting
Find it online: https://kitchenwithkai.com/stabilized-whipped-cream-recipe/
